Ninth International Conference on Food Studies

Abstract

Eggs are highly nutritious ingredients and also one of the primary raw materials for baking. In recent years, many consumers have found that they are allergic to eggs or unable to eat eggs, such as vegetarian and high cholesterol patients. As a result of the weather overheating, natural disasters, and food safety storms, etc., eggs are in short supply, which has caused the baking market to be stricken. Therefore, this study started from the egg to develop and improve, avoiding problems such as food safety and allergies. The albumin replaces the egg and adds lecithin to help to add 0%, 5%, 10%, 15% and 20% lecithin to explore the foaming state and stability of the foam in the water. Characteristics and texture, and physical analysis were compared with traditional chiffon cake, to research on whether there is a conspicuous difference (P <0.05).